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The Best Ultra-Moist Southern Red Velvet Layer Cake From Scratch with Classic Cream Cheese Frosting

A tall, three-layer slice of vibrant red velvet cake layered and topped with thick white cream cheese frosting.
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Make an authentic Southern Red Velvet Cake that is ultra-moist, soft, and fluffy. This recipe uses buttermilk and a small amount of cocoa for true flavor, topped with rich, homemade cream cheese frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons red food coloring (liquid or gel)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate medium bowl, whisk together the eggs, oil, buttermilk, vinegar, vanilla extract, and red food coloring until fully combined and the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted confectioners’ sugar, beating until light and fluffy. Mix in the vanilla extract.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  11. Place the second layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For the most vibrant red color, use high-quality gel food coloring instead of liquid coloring.
  • Buttermilk is essential for the classic tang and moist texture of true red velvet cake.
  • Do not overbake the layers; this is the main cause of dry cake. Check for doneness early.

Nutrition

Find it online: https://delishsymphony.com/red-velvet-cake-recipe-moist-southern/